This week’s show is with Amanda Archibald, RD. Amanda’s cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world.
Amanda has extensive training in nutrition biochemistry, nutrigenomics and functional nutrition. Along with running the day to day business of The Genomic Kitchen, she provides genomic test interpretation, nutrigenomic and culinary guidance for clients, clinicians and the team at The Genomic Kitchen. Amanda has taught extensively at clinical, health and industry conferences worldwide.
In this show we explored Amanda’s work, specifically around culinary genomics – which is the system of choosing, preparing and understanding food. Culinary genomics is a term she coined to express this revolutionary merging of nutrigenomics and the culinary arts.
I’d love to know what YOU think about this week’s show. Let’s carry on the conversation… please leave a comment below.
What you’ll learn from this episode:
- I love what Amanda talked about regarding the role of environment on our wellbeing – which is something we talk so much about on this show, but more specifically how environment affects our genetics. This shows up clearly in this modern world in the loneliness that’s become the norm vs the connection that’s more natural for humans. This shows up clearly in the way we’ve largely stopped coming together as a family around the table.
- Amanda’s work with culinary genomics is fascinating and I appreciate how she made this accessible for those of us who might not choose to go on a more personal exploration with this:
- Amanda’s big recommendation is to focus on crucifers – vegetables such as broccoli, kale, cabbage – bearing in mind the advice to chop and leave the veg for some time (ideally an hour) for the enzymes to work their magic
- Eat lots of herbs & spices, particularly fresh ones. I’ve personally doubled the amount of fresh herbs I’m using in my family’s meals since speaking to Amanda
Resources and stuff that we spoke about:
Thank you for listening!
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Lian & Jonathan